This is a thin puréed soup that depends on chicken stock and some of the white and brown chicken meat for flavour. It’s sieved to give you a smooth creamy finish without adding any cream.
This is a real 1980s dish that deserves revisiting – the ‘slippers’ are made from carving a channel in a small halved courgette or zucchini so you can stuff it. It can be served hot or cold as a main course or a starter (halve the portion for an appetiser).
You don’t have to boil the life out of an egg – with this method you bring the egg to the boil in a saucepan using cold water, then leave it for the desired length of time to continue cooking off the heat until you get the egg you like. Here’s a timetable for all sizes of eggs to achieve a soft-boiled, medium-boiled or hard-boiled egg.
Who knew that the Black Forest Cake originally came from Baden-Württemberg? Here’s the recipe for an authentic version of a…
Use a good quality Riesling as the ingredient in this dish and also to drink at the table. A recipe from The German Cookbook, a comprehensive collection of recipes from Michelin-starred chef Alfons Schuhbeck. It’s destined to become a culinary classic. Published by Phaidon which is always a good sign!
This Bavarian beef stew will keep the winter chill away! From The German Cookbook, a collection of German food by Michelin-starred chef Alfons Schuhbeck. Published by Phaidon.
Spinach is full of iron and its rich iodine flavour stands up well in a simple soup. You’ll think that this soup has a lot more ingredients in it when you taste it. We also show you how to adapt the recipe so it is vegetarian and vegan.
Cauliflower, when it is roasted in thick slices, becomes rich and meaty. Flavour it with curry paste before you bake it, then stuff warm tortillas with a slice, add fresh spinach leaves and a spoon of sour cream and a spoon of the spicy Mexican tomato sauce Roja Salsa, serve it in a warm tortilla and you have a vegetarian main course that even meat eaters will love.
Salsa Roja is a spicy salsa from Mexico. Store it in the fridge for a few days. Use it wherever you would use any salsa, in sandwiches, with grilled chicken, on top of fried or poached eggs or on avocado and toast.
How to make a flavoured mayonnaise from scratch including coriander, basil, mint and lime, garlic (aoili), curry or chilli. Also…